Why is it always when one says " I am making duck" they're talking about doing duck a la orange or Peking Duck? What I'm bringing you today is not your average duck dish. Oh no, this dish will have your taste buds popping, and a trick in that is the Pinot Noir wine used in the recipe.

The trick to cooking with wine is:

If you would not drink it Don't cook with it.

Bad wine doesn't get better with cooking, and can ruin your entire dish. You don't have to drop a bundle on the bottle of wine, either.

Just take a moment to make sure it will enhance the dish, or you might as well not add it at all.

I found this recipe many years ago, more as a variant of another recipe.

Sharpen your Cleaver. or use your kitchen shears.

Take the plump duck and quarter it. I remove the spine before cooking.

Give it a rinse. sprinkle salt and cinnamon on the skin rub it in. same for the inside of the pieces.

In a Saucepan, open a can of dark cherries

 About 2 cups of GOOD Pinot Noir.

And about a cup of dark cherry juice. 100% not that 10% stuff .

 A touch of ginger paste and Some more cinnamon. <1 tsp each >

Over a  medium heat and let it cook down to reduce to half the liquid. Stirring occasionally.

******

Take your non stick skillet and warm up about 2 tablespoons of oil or butter carefully lay in the pieces of duck skin side down.

The idea is to crisp up the skin a bit. Remove to a paper towel lined plate to drain off some of the fat.

Pre-heat your oven to about 375 . <350 if using a glass casserole dish with lid.>

In a roasting pan Place your duck skin side up and then pour the reduction over it

Add the lid and cook until the duck is cooked through. about 20 to 25 minutes per pound.

A good side dish is Pinot Grigio Mushroom Rissotto.